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Application filed by Gábor MesterfiledCriticalGábor Mester
Priority to HU9601235ApriorityCriticalpatent/HUP9601235A3/en
Publication of HU9601235D0publicationCriticalpatent/HU9601235D0/en
Publication of HUP9601235A2publicationCriticalpatent/HUP9601235A2/en
Publication of HUP9601235A3publicationCriticalpatent/HUP9601235A3/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
Cakes are made from margarine, water, yeast and additives. The risen dough is rolled and shaped prior to partial baking, filling and completing the baking. The outer surface of the semi-baked cakes is covered in sugar and the baking is completed in stages: 1-3 minutes at 45-130 deg C, then 1- 3 minutes at 130-220 deg C and then 2-4 minutes at 230-280 deg C.
HU9601235A1996-05-091996-05-09Process for production of milk loaf
HUP9601235A3
(en)